Scallops and tiger prawns in béchamel sauce
3 servings
30 minutes
Scallops and tiger shrimp in béchamel sauce is an exquisite dish of Pan-Asian cuisine that embodies the harmony of seafood delicacies and a delicate creamy sauce. Scallops, known for their sweetness and tenderness, pair perfectly with the firm tiger shrimp, creating a rich flavor and texture. The béchamel sauce with nutmeg adds a refined creamy consistency, while baking under breadcrumbs forms an appetizing crispy crust. This dish can be the centerpiece of a romantic dinner or festive feast, highlighting the elegance of Eastern cuisine. It is best enjoyed with white wine and fresh baguette, complementing the delicate marine notes with an exquisite accompaniment.
1
Thaw scallops and shrimp (better in a colander to drain the liquid).
- Scallops: 9 pieces
- Tiger prawns: 9 pieces
2
Cut into small cubes, no larger than 1 cm.
3
For the sauce: finely chop the onion and sauté in olive oil until golden.
- Onion: 1 piece
- Olive oil: 2 tablespoons
4
Add flour, milk, nutmeg, stirring constantly until thickened (about 3 minutes).
- Wheat flour: 1 tablespoon
- Milk: 250 ml
- Nutmeg: pinch
5
Distribute the seafood evenly in the molds and pour the sauce over. I have 3 scallops and 2 shrimp per serving (both are rather large size).
- Scallops: 9 pieces
- Tiger prawns: 9 pieces
6
Sprinkle with breadcrumbs on top.
- Breadcrumbs: 3 tablespoons
7
Bake in an oven preheated to 180 degrees for about 20 minutes.
8
To get a crust, you need to turn on the grill and place the molds under it.
